These are Greek vegan “meatballs” made with potatoes & walnuts, in a rich and spicy tomato sauce. Here is a simple vegan recipe, based on the traditional way of making delicious Soutzoukakia. They are lovely, nutritious and delicious. So yummy!

Pour the dates with their water and the olive oil in the blender, mix well until they become creamy.

Add oats, salt and cinnamon to a large mixing bowl - stir to combine.

Pour over the wet ingredients (dates and olive oil) in the bowl with the dry ingredients and stir to combine until all oats are thoroughly coated. Arrange on a large baking sheet and spread into an even layer.

Bake for 20 minutes. Then remove from oven and stir the granola. Bake for minutes more. Watch carefully not to burn the mixture.

Remove again from oven, stir add the chopped walnuts and sunflower seeds, bake for 5 more minutes at 150°C.

Let cool completely and add chia seeds. Store in a container at room temperature for about 2 week.

Layer the ¾ of a small jar with granola, then add 2 tablespoons of the coconut cream and top it with strawberries.

COCONAT CREAM

Chill your coconut cream or coconut milk in the refrigerator overnight, being sure not to shake the can to ease separation of the cream and liquid.

Remove the coconut milk or cream from the fridge, remove the lid. Scrape out the top, thickened cream and leave the liquid behind [reserve it in the fridge for smoothies or cooking rice etc].

Place thick cream in a mixing bowl. Stir for 30 seconds with a Balloon whisk until smooth and creamy.

Then add vanilla, zest, lemon juice and honey and mix until creamy and smooth - about 1 minute. Taste and adjust sweetness as needed. Store in the refrigerator.

These oatmeal pancakes make a great breakfast, perfect for kids to eat before school, finger food for toddlers or a quick snack in the afternoon. They are very delicious and healthy. Serve them with homemade chocolate spread or any topping of your choice.

Note: The pancakes can be cooked the night before and warm them up in a non-stick skillet next morning.

Preheat a large skillet. Let the surface to be hot but not screaming hot – oil shouldn’t smoke when it makes contact with the surface.

Lightly grease your skillet with oil of choice and pour ¼ cup measurements of the batter onto the skillet. (If your batter looks too thick, thin it with a little more of water or almond milk.) Flip when bubbles appear in the middle and the edges.

Cook for 1-2 minutes more on the other side.

Serve with Chocolate Spread or vegan butter with honey or syrup. Store leftovers in the freezer. To reheat, toast in a toaster until warmed through.

CHOCOLATE SPREAD

Soak dates in warm water for 20min.

Strained dates and put in blender with the rest of the ingredients and mix well until they become creamy.